Lemon meringue pie

Instructions

• PASTRY: Stir flour, sugar and salt in a large bowl. Add butter and lard. Using your fingertips, quickly work mixture until finely crumbled. Stir in ice water just until pastry can be formed into a ball, adding more ice water if needed. Wrap in plastic wrap and shape into a disc. Chill for 1 hour.

• POSITION rack in bottom of oven, and preheat to 400°F. Roll out dough on a lightly floured surface into a 12-in. circle. Lift onto a 9-in. pie plate and press dough onto bottom and up sides of plate, leaving a 1-in. overhang. Fold overhang under and flute edge. Freeze for 15 min. Prick dough all over with fork, then place on baking sheet. Line with a square of foil, then fill shell with dried beans and bake on bottom rack for 15 min. Remove foil and beans and continue baking until crust is golden, 6 to 8 min. Let cool on a rack.

• FILLING: Whisk sugar, cornstarch, salt and water in a medium saucepan. Cook over medium, stirring constantly, until mixture thickens and comes to a boil, 7 to 8 min. Stir in lemon zest and juice until smooth. Beat egg yolks in a medium bowl. Add a third of hot cornstarch mixture to yolks, whisking constantly, then return mixture to saucepan. Boil, whisking constantly, for 1 min, then remove from heat. Stir in butter until combined, then pour into baked shell. Place plastic wrap directly onto lemon filling to prevent skin from forming and cool on a rack for 1 hour. Refrigerate at least 6 hours or overnight.

• MERINGUE: Preheat oven to 400°F. Beat egg whites and cream of tartar in the bowl of a stand mixer on medium until foamy, 1 to 2 min. Beat in sugar, 1 tbsp at a time, until meringue is glossy and holds stiff peaks, 2 to 3 min. Spoon onto pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking. Bake on a baking sheet until meringue is light brown, about 5 min. Let cool 30 min. Refrigerate lemon meringue pie at least 30 min before serving.